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You Asked For It

Ruby-red sangria, a gem in the glass

By ELLEN FOLKMAN
Published November 8, 2006

Last week we featured white sangria recipes for Kelly Cook; this week we give equal time to recipes for red sangria. Vicki DeYoung's boyfriend, Kevin Lance, used trial and error to tweak his recipe and come up with something he really enjoys. Vicki says he often gets compliments when they serve it to guests. Irene Caputo's version includes seltzer and sugar.

DRINKS

Kevin Lance's Red Sangria

For: Kelly Cook of Dunedin

From: Vicki DeYoung of Gulfport

1 750ml bottle Rijoa Spanish wine

1/2 cup brandy

1 1/2 cup triple sec

Sugar to taste, about 1 tablespoon to 1/2 cup

Cinnamon to taste

1 lemon, sliced

1 lime, sliced

3 or 4 oranges, sliced

Orange juice, optional

- Fill a large pitcher three-quarters full of ice. Add all of the ingredients, including the wine.

- Use a wooden spoon to smash all the fruit, and then roll the spoon back and forth in your hand to stir ingredients well. Add a splash of orange juice if too tart.

- Garnish glasses with additional slices of fruit.

DRINKS

Sangria

For: Kelly Cook of Dunedin

From: Irene Caputo of Clearwater

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1/4 to 1/3 cup sugar, to taste

3 cups inexpensive, fruity dry red wine, such as Beaujolais or Zinfandel

1 cup chilled seltzer

1 lime, cut into thin slices

1/2 small navel orange, cut into thin slices

- In a pitcher, combine the orange juice and lime juice. Add 1/4 cup of the sugar and the wine and stir to dissolve the sugar. Cover and refrigerate until serving time.

- Just before serving, add the seltzer and float the slices of lime and orange on the surface of the sangria.

Makes 6 servings.

Recipe requests

Sheila Shapiro would like the recipe for the starter for friendship bread. When she lived in New York, she enjoyed making the bread and passing a starter on to others. She would also like the instructions that go along with it.

Faith Vollenweider would like a recipe for turkey dressing like her mom used to make. It was made with crushed saltines, bread crumbs and a box of corn flakes, along with some of the usual ingredients, such as onions, celery and giblets. She thinks the recipe may have come from a box of cereal or crackers and that its origin is Pennsylvania Dutch.

Pat Funari is looking for two recipes from Bill's Lighthouse restaurant in Tarpon Springs: one for Greek shrimp, the other for Greek grouper. She has had those dishes at other restaurants, but they were not as delicious.

You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.

[Last modified November 7, 2006, 12:29:52]